Country Fried Potatoes with Hatch Chiles Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 Hatch chile peppers
• 2 tablespoons vegetable oil
• 1 large russet potato
• medium onion, sliced
• 1 pinch seasoned salt (such as LAWRY'S), or to taste
• Freshly cracked black pepper to taste

Directions

Step 1: Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until the skins are blackened and charred, about 5 minutes.

Step 2: Once charred, transfer the chiles to a sealed plastic bag and allow them to cool for 7 to 8 minutes.

Step 3: After cooling, peel off the charred skins, remove the seeds, and slice the chiles.

Step 4: Slice the russet potato using a mandoline.

Step 5: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the potato slices and fry them undisturbed until they begin to brown and soften, about 8 to 12 minutes.

Step 6: Add the sliced onion and Hatch chiles to the skillet. Season with seasoned salt and black pepper. Stir to combine.

Step 7: Continue cooking until the onions are translucent and the potatoes are fully softened and browned on the second side, about 5 to 8 minutes.

Cook's Note

Adjust the spice level by adding more Hatch chiles according to your preference.

Nutrition Facts (per serving)

Calories	305
Total Fat	14g
Saturated Fat	1g
Sodium	131mg
Total Carbohydrate	41g
Dietary Fiber	6g
Total Sugars	6g
Protein	6g
Vitamin C	39mg
Calcium	33mg
Iron	2mg
Potassium	826mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Nutrient information is based on available data and may not be available for all ingredients.